Korean Gyeongdan Rice Balls with Black Sesame and Soybean Powder (20)

Grind 50 g toasted black sesame, place separately from 50 g roasted soybean powder, and mix 30 g powdered sugar and a pinch of salt into each bowl.

Mix 200 g rice flour with 1/4 tsp salt and 1 tbsp sugar; gradually add up to 180 ml hot water, stirring with a spoon. Let cool enough to handle, then knead 2–3 minutes.

Divide dough into twenty balls about 2 cm across, covering the remaining dough so it does not dry out.

Bring ample water to a boil; simmer the balls in batches while gently stirring for about 3–5 minutes. Cut open one floating ball to check the center is cooked.

Drain briefly and roll ten warm balls in black sesame coating and ten in soybean coating. Not all coating powder needs to be used.

Arrange twenty rice balls, optionally drizzling a little honey. Never give honey or foods containing it to infants under twelve months.

Best eaten the same day; promptly chill leftovers within two hours. Cut sticky rice cakes small for young children or anyone who has difficulty swallowing.